Asparagus wrapped in bresaola
By: Merrilees Parker
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- Prep time:
- 10 mins
- Cook time:
- Serves:
- makes 12
Merrilees Parker wraps cooked asparagus stems in wafer-thin slices of cured beef to make a delicious starter or amuse-bouche
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Ingredients
- 12 slices Bresaola
- 12 cooked Asparagus
- 1 bunch wild Rocket, trimmed to equal length
- 4 tbsp fresh pesto
To serve
- 2 tbsp extra virgin Olive oil
- cracked black pepper
Method
1. Lay the bresaola slices on a clean work surface. Spread each one with 1 teaspoon pesto, making sure not to go too close to the edges.2. Lay 5 leaves of rocket on top of each slice, with the leaf end protruding over the edge of the Bresaola.
3. Lay an asparagus stem on top and roll up. Serve with a drizzle of olive oil and some cracked black pepper.
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